If you’ve got leftover pulled pork, these pulled pork croquettes are a game-changer. Crispy on the outside, rich and flavourful on the inside, they’re the perfect way to turn leftovers into something special. I mix the pork with a creamy, well-seasoned mash potato, roll them in crumbs, and fry them until golden brown. The result? A crunchy, savoury bite that’s great as a snack, or even a meal if you pair them with a fresh salad or dipping sauce. They never last long in my house—once you try them, you’ll see why!
what you need
2 Tbls Pixie Dust
500g Left over Pulled Pork
550g potatoes
1-2 Jalapenos
3/4 cup plain flour
200g cheddar cheese
1 x medium onion
1 cup all purpose flour
2 x cup panko bread crumbs
2 x large eggs, lightly beaten
Vegetable or Canola oil (for frying)
what to do
Cut potatoes into quarters and place them in salted water and bring to the boil. Cook until tender. Drain the potatoes, then return them to the heat for 30 seconds to dry out completely.
In a separate pan, cook diced onion and diced jalapenos until translucent and soft and add this to your potato mixture.
Add pork, pixie dust and all other ingredients besides the egg and panko to the bowl.
Once cool enough to touch, form croquettes in hands and place in the fridge to completely set.
Preheat oil to 180c/350f
coat croquettes lightly in flour, then lightly beaten egg and then into panko bread crumbs.
Fry each croquette until golden brown.
Serve with Smokey Joe's OG BBQ Sauce
Enjoy
*If you like it hot, why not substitute pixie dust for Firecracker, our multi award winning hot rub
Comments